Categories: Jams 
      Yield: 6 servings 
  
      3 c  Finely mashed or sieved red 
           -raspberries 
      6 c  Sugar 
      1 pk Powdered pectin 
      1 c  Water 
  
  Combine berries and sugar.  Let stand about 20 minutes, stirring 
  occasionally.  Combine pectin and water in a small saucepan.  Bring to a 
  boil; boil 1 minute, stirring constantly.  Add pectin to fruit mixture; 
  stir 3 minutes.  Pour into can or freeze jars, leaving 1/2 inch head space. 
  Adjust caps.  Let stand until set, up to 24 hours.  Freeze. Yield: about 9 
  half pints. 
   
  Blackberry Jam:  Follow recipe for red raspberry jam, except reduce sugar 
  from 6 cups to 5-1/2 cups. 
   
  Grape Jam:  Follow recipe for red raspberry jam, except seeds are separated 
  after heating Concord Grapes.  Crush grapes.  Simmer grapes without adding 
  water until grapes have softened.  Put pulp through a colander or food mill 
  before measuring. 
   
  Tart Plum Jam:  Follow recipe for Red Raspberry jam, except plums are 
  pitted and put through a food chopper or blender before measuring. 
   
  From: Ball Blue Book Shared By: Pat Stockett